Okay, I admit it. I’ve had a terrible diet in the last few days and haven’t eaten any vegetables. So now my body is craving vegetables. It’s time to make my Hearty Vegetable Soup with Chicken.
This soup is chock full of vegetables. If you want to make it vegetarian, just substitute vegetable stock and skip the chicken. Look at this vegetable extravaganza!
It’s nice to have vegetarian soup but I like chicken in my vegetable soup too. To save time, I use rotisserie chicken from the grocery store. If you add this kind of chicken, I recommend preparing this first, while its still hot from the grocery store and then putting it in the refrigerator until you’re ready to make the soup. The chicken just comes off easier from the bones.
I only use the breast meat because that’s plenty of chicken for the soup. The rest, well, the rest goes to my dogs. I used to put it in the refrigerator but no one ate it and I thought that was a waste. Now Jack jumps up and down for joy every time he smells the rotisserie chicken from the grocery store. Here they are, patiently waiting for their chicken while I remove all the skin, bones, and fatty bits.
It’s not like I could resist those looks! Here is the recipe.
Total Time: 1 hour
1) 1/2 large yellow or white onion
2) 2 carrots
3) 2 stocks of celery
4) olive oil
5) 1/2 cup white wine
6) 6 cups of chicken or vegetable stock
7) 5 or 6 red potatoes, depending on the size
8) 1 small head of broccoli
9) 1 zucchini
10) 1 dried bay leaf
11) 1 large tomato or 2 small ones
12) about 1 cup of frozen or fresh corn
13) about 1 cup of frozen or fresh okra
14) a good handful of green beans (about 10 or 12)
15) salt and pepper to taste
16) 1 rotisserie chicken (optional)
17) shredded parmesan cheese (optional)
Preparation and Cooking
1) Take off skin and cut breast meat out of rotisserie chicken. Cut breasts into bite size pieces, place in bowl, cover bowl, and put in refrigerator. (optional)
2) Take a five quart dutch oven and coat the bottom with olive oil.
3) Dice the onions, carrots and celery and slide the vegetables into the dutch oven.
4) Turn the burner on medium heat, cook for about 5 minutes.
5) Deglaze the vegetables with white wine.
6) While the carrots, celery and onion are cooking and deglazing, dice the zucchini and red potatoes and cut the broccoli into bite size pieces.
7) Add the zucchini, red potatoes, broccoli, bay leaf, and stock after the almost all the wine has evaporated.
8) Let this mixture come to a boil, then reduce the heat and let it simmer for another 10 minutes.
9) While the mixture simmers, take the core out and dice the tomato.
10) After 10 minutes, add the tomatoes, corn, okra, chicken, and green beans. Let it cook for five more minutes
11) Place in bowls, add parmesan cheese (optional).